Oaty Easter Cookies

I baked these cookies in my little oven camped on the beach, on the silver sands of Morar. We had arrived back on the mainland by ferry from the Isle of Skye and had found a campsite for the night a few miles south of Mallaig. The beaches are white, full of coves and rockpools, and the sea is turquoise. Beautiful.

I made these with tiny mini eggs {micro eggs if you will}  but they could be made any other time of the year with Smarties, m&ms or even just chocolate chips. I like the mini eggs though, the sugar shells stay crispy and add an extra something to the cookies and they taste Easter-y, if you know what I mean! You could make them even chunkier with regular sized mini eggs.

Oven 180C / gas 4

a cookie sheet, greased or lined with baking parchment

  • 125g plain flour
  • 125g rolled oats
  • 1 tsp baking powder
  • pinch of cinnamon
  • 1/8th tsp salt
  • 100ml sunflower oil
  • 1 free-range egg
  • 125g caster sugar
  • 1 tsp vanilla extract
  • 120g chocolate mini or micro eggs

Sift the plain flour, the baking powder, salt and the cinnamon into a bowl and add the oats, stir to combine well.

In another large bowl whisk together the oil, egg, caster sugar and vanilla extract. Add the flour and oat mixture and the mini eggs. Stir it with a wooden spoon into a dough, bringing it together finally with your hands.

Roll golf ball sized pieces of dough in your hands and place on the baking sheet leaving 2 cm space between cookies for room to spread. Flatten each ball slightly with your fingers or a fork. You should get 10 to 12 largish cookies.

Bake for around 12-15 minutes, until just starting to golden. Remove from the oven and leave on the tray for 5 minutes then transfer to a wire rack to cool completely.